Last night, I tried a new recipe for a chocolate cake.
It was an absolute disaster -- rose nicely in the oven, dropped like a rock when I took it out. Limp, pale, watery, even.
What the hell?
Oh.
Why does my oven require you to press 'start' after you've already dialed in a temperature? Isn't that sort of -- redundant?
If I'd wanted to bake by the heat of just the lightbulb, I'd have gotten an EZBake oven.
2 comments:
Hi Bill-
It sounds like your cake wasn't done. The actual temp of your oven is probably lower than what the dial says it is. Adjust the temp a little higher or the time a little longer. Give it another try. Good luck.
I totally agree. I'm not sure, but I think I hit the temp button and never said Start (which I think is bad design, even if I never did notice it till I screwed up). I bought a cake mix just for a quick trial, and yes, the over works a LOT better when its turned on. I'm surprised how warm just the inside light can make it -- guess thats why my bread rises so well in there.
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